Salted tulka

Such a fish as a tulip is in stable demand and popular with domestic consumers. The Black Sea-Caspian tulip or Clupeonella cultriventris is a small commercial fish that, according to scientific classification, is assigned to the Seldev family. Tulip fish is distinguished by its rather miniature size.

As a rule, the body length of tulip fish does not exceed 9 cm, and the maximum body weight is 10 grams. Tulip fish is considered marine species. Currently, science knows two main types of tulip - Caspian or ordinary, as well as Azov-Black Sea. These two species differ primarily in their distribution range. As the name implies, the Caspian or ordinary tulip lives in the Caspian Sea, the Azov-Black Sea - in the Azov and Black Seas. Such a fish as a tulip is of important commercial importance.

Every year, hundreds of thousands of tons of tulip fish are harvested and processed in the fishing industry. It is worth noting that due to its modest size, tulip fish are eaten more often in salty or smoked form. True fish connoisseurs argue that salted tulip can be a great treat. Many do not deservedly bypass the salty tulip because of its unpresentable appearance.

Of course, salted tulip cannot match noble fish species such as salmon or salmon. However, there is nothing like a salty tulip for a daily diet. It is worth noting that salted tulip has exceptional taste and consumer characteristics. Such a product as salted tulip is easy to find on the shelves of domestic grocery stores. In addition, salted tulip is quite easy to cook at home.

The process of making salted tulip will not take long and will not require large financial costs, since this fish belongs to the group of budget food products. So, to make salted tulip, the following ingredients will be required: tulip fish, black ground pepper and peppercorns, allspice, rock salt, as well as bay leaves and coriander grains. Professionals advise using salted enameled iron rather than glass containers to make tulips.

For salting, it is better to use a fresh tulip, which must be carefully gutted and washed. The tulip is then placed in a container and the above listed spices and spices as well as salt are added. After that, the container is covered with a lid and placed under the press in the refrigerator. It is necessary to withstand salty tulip in the refrigerator until fully ready for 5-6 hours. The finished salted tulip is served to the table as a snack.